Vermicelli and Healthy Breakfast Recipes

Vermicelli and Versatility

Vermicelli is usually a type of pasta native of Italy. However, its Indian version is slightly thinner than Italian version whereas thicker than it’s variant in English speaking nations. The name also defines various kinds of thin noodles in Asia.

Irrespective of the name, Vermicelli is one such snack that is served as variety of dishes. It is highly versatile to be served as savoury as well as sweet dish in India. While the savoury version as we have discussed is often eaten with delight as breakfast, light lunch or snack, the sweet version is also commonly prepared in India, Pakistan and Bangladesh, especially on the festivals of Diwali and Eid.

Outside India, it is quite popular as a part of chicken soup and some side dishes in Mexicana and Latin cuisines whereas throughout China and Asia, it is hugely popular in variety of dishes such as soups, salads and stir-fries.

Vermicelli Breakfast Recipes

Morning chaos and busy schedules, especially on weekdays often makes us think of some easy breakfast recipes that is quick, healthy and tasty. Vermicelli is definitely an important part of Indian breakfast particularly down south that tick marks all the boxes for us. While it takes less time to prepare and cook, it offers a moth full of delicious flavours. When paired up with favourite vegetables and some combination of spices, you get a hearty and healthy first meal of a day. Below are two mouth-watering recipes that you can make out of vermicelli or semiya packet for breakfast that can cook under 25 minutes.

Vermicelli Tomato Upma

Perfect for a quick delicious breakfast or lazy Sunday meal, this style of vermicelli upma is packed with flavours of fragrant spices and tangy tomatoes.

Ingredients

• 1 cup Cee Pee roasted vermicelli
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 3 medium size tomatoes, roughly chopped
• 8-10 mint leaves, finely chopped
• 1 teaspoon Cee Pee fennel seeds (saunf), roughly pounded
• 1 teaspoon Cee Pee black mustard seeds
• 1 teaspoon Cee Pee black pepper
• 1 teaspoon Cee Pee cinnamon powder
• ½ teaspoon Cee Pee hadli (Turmeric Powder)
• 1 tablespoon lemon juice
• Salt to taste
• Oil as required

Method

1. Begin with heating a pan with cooking oil on medium flame. As oil heats, add mustard seeds, curry leaves, cinnamon powder and cloves and let them splutter.
2. Sauté onions, garlic and ginger in the same pan along with spices for few minutes. As onions becomes slight translucent, add tomatoes and stir for few seconds.
3. Add black pepper powder, fennel seeds, red chilli powder and cook until all flavours are infused. Put mint leaves, vermicelli, salt to taste and 1½-cup water in the pan and cover the pan.
4. Allow the vermicelli tomato upma to cool on low flame until all the water is absorbed and the noodles are completely cooked.
5. Once ready, turn off the heat, remove the lid, add lemon juice and mix it gently.
6. Serve the vermicelli tomato upma fresh along with coconut coriander chutney and tomato onion chutney. Enjoy the breakfast with peeping hot coffee or tea.

Wheat Vermicelli Biryani

Wheat Vermicelli is a delicious one-pot meal ideal for breakfast, lunch and dinner. Packed with goodness of veggies and subtle flavours of spices, it is light meal yet very healthy.

Ingredients

• 1 cup Cee Pee Vermicelli
• 1 carrot, finely chopped
• ½ cup French beans, finely chopped
• ½ cup capsicum, diced
• 1 medium size onion, finely sliced
• 1 small cup green peas
• ½ tsp Cee Pee Garam masala
• ½ tsp Cee Pee dhaniya powder
• ½ tsp Shahi Biryani masala
• 1 tsp Cee Pee turmeric powder
• 1 tsp Cee Pee whole jeera
• Oil as required

For Paste

• 1 medium sized onion, roughly chopped
• 1 tsp Cee Pee Saunf or fennel seeds
• 2-3 green chilli
• A handful of Coriander leaves
• 2 cloves garlic
• ½-inch ginger

Method

Start with heating oil in a pan and keep adding the ingredient to grind to paste one by one. Sauté the ingredient on low heat until their rawness is gone and they are slightly cooked. Cool the blend and grind to a smooth paste. Keep aside.

In a pan heat some oil, add jeera seeds and let them splutter. Put in sliced onion, sauté until they are translucent and add remaining veggies: carrot, capsicum, peas, beans, and sauté them on low flame until they become slightly tender. Keep adding the spices to these vegetables, turmeric powder, dhaniya powder, garam masala, shahi biryani masala and mix them well.

Add the ground paste in the pan along with salt and keep it on flame for another 2-3 minutes. Add 1 cup of water and bring it to a boil. Now it is time to add vermicelli, mix them together and cover it with lid. Cook it covered for 5-7 minutes until the vermicelli is cooked al dente.

Once cooked, remove the cover, sprinkle a dash of coriander leaves and relish the delicious flavours of Wheat Vermicelli Biryani.

Enjoy these mouth-watering recipes of vermicelli for a super breakfast with the goodness of Cee Pee Vermicelli, plain and roasted along with fragrant and finest quality spices.